Foumami is a new Boston-based Asian sandwich bar that focuses on healthy, healing foods. Foumami’s philosophy is making healthful eating simple and more accessible for on-the-go diners. Chef Michael Wang was kind enough to share a couple of recipes for the cafe’s specialties with us!

Kumquat Tea

Yield: 12-13 cups

Ingredients

2 cups whole kumquats (no need to slice or break apart)

1 whole lemon (sliced into 1/4-inch pieces)

16 cups water

Brown sugar and honey to taste

Cooking Directions

Place kumquats, lemon and water in a pot and boil on high heat. Once the water starts to boil, turn the heat to low and simmer for one hour (for best taste). The kumquats will have broken apart by the end of simmer time.

While the tea is still hot, stir in brown sugar and honey to desired sweetness. Make sure to stir well to melt all of the sugar and honey.

Serve hot in a cup (add a piece of kumquat in the cup as garnish), or let the tea cool down, chill, then serve on ice.

Soak dried kombu and shiitake mushrooms in cold water (about 20 minutes), then heat to a boil. Take out the kombu and shiitake.

Add handful of the bonito flakes. Turn off heat and let everything sit for about 10 minutes. Then strain out the liquid (which is dashi); make sure to press out the dashi from the bonito flakes.

Soba Noodle Soup

Ingredients

4 cups dashi stock from recipe above

2 tbs soy sauce

1 tbs mirin

2 tsp sugar

Salt to taste

2 bundles dried soba noodles

Togarashi pepper to taste

Cooking Directions

Add all ingredients except the noodles and pepper in a pot and bring to a boil.

To cook the noodles, simply place the dried soba noodles in cold water in a pot and boil (cook according to directions on soba packaging).

Place soba noodles in a bowl, pour soup over noodles, then top with desired vegetables and/or proteins. Sprinkle with togarashi pepper. You can also add any vegetables or proteins desired (e.g. tofu, scallions, shitake mushrooms from above, enoki mushrooms, nappa cabbage, carrots, etc.).

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About the Author

Becky Striepe My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone!. If you like my work, you can also find me on Twitter, Facebook, and Google+.

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